Ma Po Tofu From Cooking Light

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Tried this the other day and loved it! If you use a couple of 8 oz. Packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from cooking light.

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Steps

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Place tofu slices on several layers of paper towels , cover with additional paper towels.

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Place a dinner plate on top of covered tofu.

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Let stand 30 minutes.

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Remove plate , discard paper towels.

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Cut tofu slices into 1 / 2-inch cubes.

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Combine broth , cornstarch , soy sauce , oyster sauce and chili garlic sauce , stirring with a whisk.

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Heat a large nonstick skillet over medium-high heat.

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Add pork.

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Cook 4 minutes or until done , stirring to crumble.

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Add ginger and garlic.

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Cook 1 minute , stirring constantly.

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Add tofu.

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Cook 4 minutes or until golden , stirring frequently.

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Add broth mixture to pan.

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Bring to a boil.

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Cook 1 minute or until mixture thickens.

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Remove from heat.

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Serve tofu mixture over rice.

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Sprinkle with onions.

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Ingredients

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reduced-fat firm tofu, reduced-sodium fat-free chicken broth, cornstarch, low sodium soy sauce, oyster sauce, chili-garlic sauce, ground lean pork, fresh ginger, garlic cloves, cooked long-grain brown rice, green onion